Flank Steak Salad

The richness of the cheese and shallots adds an amazing taste to this salad. Just cut the flank steak in thin slices and you’ll have a yummy meal.


Serves 4

  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 3 tsp cumin
  • 2 tsp coriander
  • 1 lb flank steak
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1 clove garlic pressed
  • 2 cups arugula
  • 2 tbsp dried cranberries
  • 1/4 cup crumbled blue cheese
  • 1 shallot thinly sliced


  1. In a small bowl whisk together the olive oil, cider vinegar, cumin, coriander, and the pressed garlic
  2. Sprinkle the steak with black pepper and sea salt
  3. Take half of the dressing and use it to brush the steak on both sides
  4. Heat the grill on high heat and grill the steak for about 8 minutes. Make sure it’s cooked through to your liking and per USDA recommendations. Let the meat rest for 15 minutes so you don’t lose it’s juices
  5. Put the arugula and tomatoes in a salad bowl and mix the rest of the dressing into the salad. Add the meat thinly sliced on top and spread the cranberries on top of the meat
  6. Serve and enjoy